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Tarragon-Mustard Deviled Eggs

I've fall hard for the distinctive flavor of French Tarragon, and these Tarragon-Mustard Deviled Eggs are a wonderful way to use it.

Last year I tried French Tarragon for the first time, and became completely addicted to the flavor of this somewhat assertive herb. The idea for using tarragon with mustard to make tarragon-flavored deviled eggs was something that popped into my head recently after I wrote a piece about cooking with tarragon for BlogHer.com. It was a complete experiment, which I'm happy to report turned out well. In fact, the first time I made this I didn't especially like the photos, so I just gobbled up those eggs and made another batch a few days later to photograph again!

While your perfect hard-boiled eggs are cooling, mash or blend together the minced tarragon, white wine vinegar, mayo, and Dijon mustard. I used a mortar and pestle to mash up the tarragon and vinegar, and then mixed in the other ingredients. (Who knows why didn't I notice there was a tarragon leaf on the edge when I was taking the photos.)

When eggs have cooled, peel them and cut in half lengthwise. Remove yolks and mash them finely with a fork.

Mix the tarragon/mustard/mayo mixture with the egg yolks, and combine well. There will be some small flecks of green in this mixture, which I thought looked very nice.

I like to put the yolk mixture into a stury plastic bag, and then cut off the tip to make a piping bag. Then you can squeeze out the yolk mixture into the egg whites. Easier and less messy!

Here's my best attempt at filling an egg with one hand while taking a photo with the other hand, but I think you can get the idea. Even when you're taking pictures at the same time, this is a really easy way to fill deviled eggs.

Follow instructions to make perfect hard-boiled eggs. While eggs are cooling, mash or blend together the tarragon and vinegar. (I used a mortar and pestle, but you could do this in a flat bowl with a heavy glass.) Mix in mayo and Dijon mustard, and let this mixture sit while the eggs are cooling.

When eggs are cooled, carefully cut in half lengthwise and remove yolks to a bowl. (I always ruin a few, which is another reason I like to make extra.) Mash yolks well with a fork, then mix in tarragon/mustard/mayo mixture. You can fill the eggs with a spoon, but I like to put this mixture in a small plastic bag, cut off one corner, and squeeze the yolk mixture into the egg white halves as shown above.

Garnish finished eggs with additional chopped fresh tarragon if desired. (If you're not sure how much your guests like the taste of fresh tarragon, you might want to skip this.)

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It is amazing how excited people get at devilled eggs. When I put them out at a party - they go in a hurry. I think that you have to reseed tarragon once in a while as it does not grow back like parsley. Yummy looking eggy-weggys. Please mail me one.

Oooh that sounds good! I might have to add these to my menu for the dinner party I'm planning over 4th of July weekend - along with Michel Richard's thyme glazed ribs and a salad with watermelon. After our conversation at lunch the other day, I'm scouting for frozen custard recipes on the internet right now!

The only adjustment I did was a bit of salt - I generally like to add a pinch of course sea salt to my mortar when grinding herbs if it's appropriate to the recipe - the course salt helps cut the herbs up nicely.

And boy were they good! I brought a tray out to my neighbors for our Independence Day party, and they lasted all of 10 seconds! Good thing I held a few back for myself :-)

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